Super-Fast Twice-Baked Potatoes with Creamy Mushroom Sauce

Food writer Pam Anderson suggests serving these spuds with roasted chicken to create a carb-and-protein packed recovery meal.

Serves: 6

  • 3 large potatoes, washed, dried, and pricked all over with a fork
  • 1/2 tsp olive oil, plus 3 tbso olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 175ml vegetable stock
  • 175ml evaporated milk
  • 1 tbsp Dijon mustard
  • 450g cup or portobello mushrooms
  • 3 large garlic cloves, minced
  • 1 tsp dried tarragon
  • 2 tbsp all-purpose flour
  • 35g grated Parmesan cheese
  • 2 tbsp thin-sliced spring onions

Preheat your oven to 400ºF/200C/Gas mark 6.

1 In a microwave-safe bowl, toss the potatoes with the half teaspon of oil, the salt and pepper and microwave on high for 8 minutes.

2 Transfer potatoes to a baking sheet (ideally one with raised sides) and bake until tender - about 30 minutes.

3 Let the potatoes cool slightly, then halve and scoop out the flesh into a medium bowl leaving enough potato to form a sturdy shell. Gently mash the cooked potato and set aside.

4 Meanwhile, microwave the stock, milk and mustard in a microwave-safe cup until steamy (3 to 4 minutes).

5 Heat another 2 tablespoons of the oil in a large griddle pan over medium-high heat. Add the mushrooms and sauté until the liquid evaporates and the mushrooms are golden brown. Stir infrequently at first and season lightly with salt and pepper at the end - it should take 6 to 7 minutes. Add the garlic and tarragon and sauté for a minute or two until fragrant.

6 Turn the mushroom mixture into a medium bowl and then add the remaining tablespoon of oil to the empty pan. Whisk in the flour, and then the hot milk mixture, simmering until the sauce thickens, which will take about a minute. Whisk in the Parmesan before stirring the mushroom mixture back into the sauce.

7 Toss the mashed potato with half of the mushroom sauce, seasoning to taste. Place the potato shells in a baking dish and divide the filling equally between them. Top with the remaining sauce and the scallions.

8 Bake until warmed through, about 12 minutes. Turn on the grill and grill until golden brown, about 3 minutes longer.

The Skinny

Calories 286
Fat 10g
Carbs 41g
Protein 10g